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–+ servings
Stack of Chicken Quesadilla filled with shredded chicken, melted cheese, and bell peppers, topped with a dollop of sour cream and fresh cilantro, served with guacamole on the side.

Chicken Quesadilla

A crispy, cheesy quesadilla packed with juicy chicken and sautéed veggies for a deliciously satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Quesadillas
Course: Main Course
Cuisine: Mexican
Calories: 523
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 teaspoons chili powder for seasoning
  • ¾ teaspoon kosher salt for seasoning
  • ½ teaspoon garlic powder for seasoning
  • 2 cups cooked diced or shredded chicken about 2 medium breasts or 2 to 3 thighs
  • 1 tablespoon extra-virgin olive oil for sautéing
  • ½ yellow onion diced for sautéing
  • 1 red bell pepper diced for sautéing
  • 1 orange yellow, or green bell pepper diced (or 1 cup chopped veggies of choice like baby spinach mushrooms zucchini etc.)
  • Hot sauce optional for added spice
  • 1 ¼ cups shredded pepper Jack cheese for filling
  • ¾ cup shredded sharp cheddar cheese for filling
  • 4 medium whole wheat tortillas for assembling the quesadillas
  • Oil butter or nonstick spray optional for cooking
For Serving:
  • Prepared salsa for serving
  • Guacamole for serving
  • Sour cream or plain Greek yogurt for serving

Method
 

  1. In a small bowl, combine the chili powder, salt, and garlic powder.
  2. In a separate bowl, toss the chicken with half of the spice mixture, ensuring it's well-coated.
  3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion and bell peppers (and any additional vegetables). Sprinkle the remaining spice mixture over the vegetables and stir to coat. Sauté until the vegetables are tender and the onions are translucent, about 6–8 minutes. If using spinach, add it in a few handfuls at a time and stir until wilted. If desired, add a few dashes of hot sauce for extra spice.
  4. Transfer the sautéed vegetables to the bowl with the chicken and stir to combine.
  5. To assemble the quesadillas, place half of a tortilla on a flat surface. Sprinkle with an eighth of the pepper Jack cheese (about 2 ½ tablespoons) and an eighth of the cheddar cheese (about 1 ½ tablespoons). Layer a quarter of the chicken and vegetable mixture on top. Add another eighth of pepper Jack cheese and cheddar cheese on top of the filling. Fold the tortilla in half, pressing down gently. Repeat with the remaining tortillas.
  6. Wipe the skillet clean with a paper towel. Heat over medium to medium-low heat. Add a little oil, butter, or nonstick spray for crispier tortillas. Place one quesadilla in the skillet, folding edge down, and another facing the opposite direction to fit. Press down lightly with a spatula to flatten the quesadillas. Cook for about 4 minutes on the first side, until golden and crispy. Flip and cook the other side for about 2 minutes, until golden brown.
  7. Let the quesadillas cool for a few minutes, then slice each one into three wedges. Serve hot with salsa, guacamole, and sour cream or Greek yogurt.

Nutrition

Serving: 1gCalories: 523kcalCarbohydrates: 29gProtein: 40gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 112mgSodium: 796mgPotassium: 394mgFiber: 5gSugar: 5gVitamin A: 2658IUVitamin C: 77mgCalcium: 517mgIron: 3mg

Notes

These chicken quesadillas are perfect for a quick and delicious weeknight meal! Customize with your favorite vegetables or add extra spice for a kick.

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